High Protein, Meatless Meals with Premium Flavor
High Protein, Meatless Meals with Premium Flavor
Bold flavor meets high protein seafood and plant-based meals.
Today’s high protein approach is about quality, balance, and flavor. These meatless recipes highlight protein rich beans and fresh seafood, paired with Terrapin Ridge Farms premium flavor combinations that elevate every bite. The result? Premium meals that satisfy, support health-conscious eating habits, and taste truly unforgettable. With Terrapin Ridge Farms, there is no need to compromise on flavor to meet your goals!
1. Marinated White Bean Salad with Garlic & Herb Vinaigrette
Ingredients
- Two 15-oz cans cannellini beans, rinsed, drained, and patted dry with paper towels
- 1 cup drained canned quartered artichoke hearts
- ½ cup diced roasted red pepper (about 1 pepper)
- ½ cup thinly sliced celery (about 1 rib)
- ½ cup pitted Castelvetrano olives, halved
- ½ cup thinly sliced red onion
- ¼ cup thinly sliced pepperoncini
- 1 Tbsp drained capers
- ½ cup Terrapin Ridge Farms Garlic & Herb Vinaigrette, plus more as needed
- Kosher salt and freshly ground black pepper
- ½ cup chopped fresh herbs, such as Italian parsley, dill, chives, bright green celery leaves, and/or oregano
Directions
- In a large bowl, gently toss beans with artichoke hearts, roasted red pepper, celery, olives, red onion, pepperoncini, capers, and the Garlic & Herb Vinaigrette. Season with salt and pepper and add more vinaigrette, if needed. Fold in the fresh herbs.
- Let the salad marinate for at least 15 minutes at room temperature or up to 1 week in the refrigerator.
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MAKE AHEAD White bean salad can be stored in an airtight container and refrigerated for up to 1 week.
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2. Salmon Bowl with Horseradish Sauce Garnishing Squeeze
Ingredients
- 1 tbsp dijon mustard
- 2 tbsp olive oil, divided
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Salt and pepper to tastSalt and pepper to taste
- 1 lb salmon, skin removed and either cubed OR whole
- 2 cups cooked rice
- 3 cups mixed greens
- 1 cup baby tomatoes, halved
- 1 medium cucumber, shaved into ribbons or chopped
- Terrapin Ridge Horseradish Sauce Garnishing Squeeze
Directions
- Combine dijon, 1 tbsp olive oil and salt and pepper in a small bowl and whisk to combine.
- Place salmon cubes (or whole piece) in a medium bowl, then toss gently with the mustard/oil mixture until coated evenly.
- Add the remaining 1 tbsp of olive oil to a large frying pan over medium-high heat. Heat oil until it shimmers.
- Add the salmon to the pan, and cook undisturbed, until the piece(s) are browned and starting to crisp on one side.
- Using a fish spatula, gently flip over.
- Repeat step 4 if using cubed salmon, until all sides have been crisped.
- To assemble each bowl, place 1 cup rice, 1.5 cups mixed greens, ½ c. halved tomatoes, and half of the cucumber in a bowl. Top with half of the salmon. Drizzle with Terrapin Ridge Horseradish Sauce Garnishing Squeeze. Repeat for the second bowl.
- Enjoy immediately!
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3. Shrimp Tacos with Pineapple Habanero Sauce
Ingredients
- ½ lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- Juice of 1 lime
- 4 medium flour tortillas
- ½ cup shredded red cabbage
- ½ cup Terrapin Ridge Farms Pineapple Habanero Sauce
- ¼ cup Fresh Cilantro, chopped
- ½ cup pineapple chunks
- 1 jalapeño, thinly sliced (optional)
- Lime wedges for serving
Directions
- In a bowl, toss shrimp with taco seasoning and lime juice. Heat olive oil in a pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and remove from heat. Toss the shrimp with Terrapin Ridge Farms Pineapple Habanero Sauce.
- Warm the flour tortillas in a dry skillet or microwave and evenly distribute shrimp between tortillas.
- Top with shredded cabbage, cilantro, pineapple, jalapeño and serve with lime wedges and extra Pineapple Habanero Sauce.
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4. Blackened Fish Tacos with Pineapple Chile Lime Salsa
Ingredients
- 1 lb cod filets
- 2 tbsp olive oil
- 2 tbsp blackened seasoning
- 4 medium flour tortillas
- ½ cup shredded red cabbage
- ½ cup Terrapin Ridge Farms Pineapple Chile Lime Salsa
- ¼ cup fresh cilantro, chopped
- ½ cup pineapple chunks
- 1 jalapeño, thinly sliced (optional)
- Lime wedges for serving
- Crackers and Breadsticks of choice
Directions
- Pat the cod filets dry and season each side of the fish with a generous amount of blackened seasoning.
- Heat the oil in a large skillet over medium-high heat and cook the cod for 3-4 minutes per side, or until the fish is flaky and fully cooked. Set aside.
- Warm the flour tortillas in a dry skillet or microwave. Flake the blackened cod into bite-sized pieces and divide evenly among the tortillas.
- Top with shredded cabbage, cilantro, pineapple, jalapeño, Terrapin Ridge Farms Pineapple Chile Lime Salsa, and serve with lime wedges.
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5. Lemon Honey Salmon Filet with Terrapin Ridge Farms' Lemon Honey Compound Butter
Ingredients
- 4 T Terrapin Ridge Farms Lemon Honey Vinaigrette
- 2 T Butter
- 6 Salmon Filets
- Salt and Pepper
Directions
- Pre-heat oven to 450 degrees F.
- Make compound butter: Blend 1 T room temperaute Butter and 2 T Terrapin Ridge Farms’ Lemon Honey Vinaigrette together, well.
- Brush uncooked salmon with Lemon Honey Compound Butter. Place the butter in the fridge for it to harden before the final step. Place salmon on a non-stick baking sheet, skin side down.
- Bake for approximately 12 minutes and brush on another layer of Lemon Honey Butter Compound. Cook for 2 more minutes and serve with slices Lemon Honey Compound Butter on top.
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6. White Bean and Sundried Tomato Salad
Ingredients
- 2 cans or cartons cannellini beans (about 26 ounces total)
- ½ cup sundried tomatoes, chopped (we like the oil-packed variety)
- ¼ cup freshly grated parmesan cheese, plus a little extra for garnish
- 3 Tablespoons Terrapin Ridge Farms Creamy Italian White Balsamic Dressing
- 5-6 large basil leaves, cut in chiffonade strips*
- 1 teaspoon salt
- freshly ground pepper
Directions
- Drain and rinse beans and add to a medium to large mixing bowl. Add sundried tomatoes, parmesan cheese, salt, pepper, and Terrapin Ridge Farms Creamy Italian White Balsamic dressing. Toss gently to combine. Taste for salt.
- Cut and add basil to the salad immediately before serving. Top with more parmesan, if desired.
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7. Truffle Aioli Lobster Rolls
Ingredients
- For the filling: 2 pounds fresh cooked lobster meat, cut into 1-inch pieces
- 2 Tbs Terrapin Ridge Farms Truffle Aioli
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup finely chopped celery
- 1/3 cup mayonnaise
- For the buns: 4 to 6 New England style split-top hot dog buns
- 2 to 3 tablespoons soft butter
- For serving: Lemon wedges
- Bib lettuce optional
Directions
- In a large bowl mix all filling ingredients.
- Brush buns with melted butter. Toast buns under the broiler or in a cast iron pan.
- Stuff filling into buns. Top with more squeezable Truffle Aioli.
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8. Tropical Tequila Lettuce Wraps
Ingredients
- 1 jar Terrapin Ridge Farms Tropical Tequila sauce
- 1 head Bib lettuce
- 1.5 lbs raw shelled and deveined shrimp
- 2 cups prepared white rice
- Fresh pineapple sliced 1/4 inch thick
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Optional: pickled red onion and extra crushed red pepper.
Directions
- In the shallow bowl add the shrimp and 1/2 of the Tropical tequila sauce. Let shrimp marinate for up to one hour. Slice the pineapple. Add to a hot Saute pan. Allow it to sear on one side then turn until seared on the other.
- Remove to a plate and set aside. At the same time in a separate pan do the same with the shrimp. Do not crowd the shrimp otherwise they will steam and not caramelize. Allow the shrimp to sear on one side, turn and sear on the other. The sauce will help the shrimp to get dark caramelized edges.
- Tip: Remove excess sauce from the shrimp. Add the shrimp to the frying pan one at a time until the pan is full but not crowded. Do not move them until they are ready to turn. Cook the shrimp in two batches if needed.
- On a serving plate they are small leaves of lettuce add a heaping tablespoon of rice to each lettuce two or three pieces of shrimp A slice of pineapple Garnish with pickled red onion. Drizzle with additional Terrapin Ridge Farms Tropical Tequila Sauce.
- To make your own pickled red onions add 1 sliced red onion placed into a pint size mason jar, or other glass or ceramic container with a seal-able lid. Add to a small sauce pan 1 1/2 cups white vinegar.
- 2 Tablespoons sugar and 1 Tablespoon salt stir until dissolved. Pour mixture over the onions in the jar until full place on a tight lid to seal then refrigerate.
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9. Fish Tacos with Jalapeño Aioli
Ingredients
- Fish Tacos:
- 1 1/2 lbs. Tilapia or other firm white fish.
- 15 small corn and or flour tortillas
- 2 lemons
- Terrapin Ridge Farms Jalapeno Aioli
- Vegetable oil
- Avocados
- Fish Taco Batter:
- 1 cup flour
- 1 cup panko breadcrumbs
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1 tablespoon honey
- 1 can soda (le croix)
Directions
- Tortillas: Heat in a dry seasoned skillet over medium heat. Add tortilla and cook until its golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.
- Fish: Mix all the batter ingredients together in a large bowl. Start with half of a can of soda and add to get to the consistency of pancake batter.
- Slice fish into strips approximately 4” long. Pat fish very dry and add all of the fish to the batter and gently stir to coat.
- Fill a 12-inch pan with about 2 inch deep oil and heat to 375 degrees F.
- Working in batches, fry fish until golden, flipping halfway through. Place on paper bag or paper towels.
- Assemble: Add fish to tortillas and top with Jalapeno Aioli, Cotija cheese, freshly squeezed lemon juice and avocado.
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10. Cowboy Caviar
Ingredients
- 1 can Black Beans
- 1 can Pinto Beans
- Chopped Red and Green Peppers
- 1 can of Corn
- Cherry Tomatoes cut in half
- 1 can Hominy
- 1 chopped Red Onion
- 1/4 bottle Terrapin Ridge Farms Cilantro Lime Ranch Dressing
- Salt and Pepper to taste
Directions
- Drain the beans, corn and hominy.
- Add ingredients to a large bowl, pour the bottle of Hatch Chile Ranch Dressing or Cilantro Lime Ranch Dressing on top and toss together.
- Serve as a salad or with tortilla chips as a delicious dip!
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11. Roasted Garlic Avo Aioli Chickpea Salad Mini Cups
Ingredients
- Canned Chickpeas, rinsed
- Chopped Celery
- Chopped Onions
- Terrapin Ridge Farms Roasted Garlic Avo Aioli
- Pita Bread cut into triangles
Directions
- Mix the chickpeas, celery, onions, and Roasted Garlic Aioli together.
- Scoop into mini plastic cups, arranged on a serving tray.
- When ready to serve, add 1-2 pieces of pita bread inside each cup.
- Swirl extra Roasted Garlic Avo Aioli on top and serve!
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